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Grilled chicken strips and herby ranch slaw inside a warm pita bread with cucumber slices.
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Chicken Pitas with Herby Ranch Slaw

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 1 pound boneless skinless chicken breasts, sliced into thin strips
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 3 cups shredded green cabbage
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh flat-leaf parsley, chopped
  • 0.5 cup high -quality ranch dressing
  • 1 tablespoon fresh lemon juice
  • 4 large pita breads
  • 1 cup English cucumber, thinly sliced

Instructions

  • In a medium mixing bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper.
  • Add the chicken strips to the bowl and toss until evenly coated; set aside to marinate for 10 minutes.
  • In a large bowl, combine the shredded cabbage, dill, parsley, ranch dressing, and lemon juice. Mix thoroughly and refrigerate until assembly.
  • Preheat a cast iron skillet or grill pan over medium-high heat.
  • Cook the chicken strips for 6 to 8 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
  • Briefly toast the pita breads on each side until warm and flexible.
  • Open or fold the pitas and fill each with a portion of the grilled chicken, a generous scoop of the herby ranch slaw, and cucumber slices.